Why it works: Flour and almond are a kitchen classic. They rank in the top 5% of all ingredient pairs, and cooks put them together in 8,673 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓
Queen Cake
Ingredients
Directions
The book says “a quick oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.
Make the batter
Beat the butter to a cream with the rose-water.
Add the sugar, eggs, and flour; mix well.
Incorporate the almond paste.
Bake
Butter round basins and line with white paper.
Pour in the mixture to a depth of 1½ inches.
Bake for 1 hour at 400°F (200°C).
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Photo for illustrative purposes only · Contact us to use it
Explore the science
The flavor team
The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.
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Flour + almondtop 5% of all pairsSmell alikemoderateCooked together8,673 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Butter + almondtop 11% of all pairsSmell alikemoderateCooked together9,245 recipes
Shared aroma: 2,3-pentanedione (butter, sweet).
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Rose + almondtop 11% of all pairsSmell alikelowCooked together1,465 recipes
Shared aroma: eucalyptol (eucalyptus, herbal).
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Butter + flourtop 12% of all pairsSmell alikelowCooked together124,287 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Sugar + flourtop 15% of all pairsSmell alikemoderateCooked together92,116 recipes
Shared aroma: phenylacetaldehyde (hawthorne, honey).
Butter and flour barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Butter
- Creamed with sugar, it traps air that helps the cake rise and gives a tender crumb.
- Eggs
- Bind the batter and add structure, setting as the cake bakes.
- Flour
- Forms the main structure that holds the cake together as it sets.
- Fine white sugar
- Sweetens the cake and helps create a light, creamed texture with the butter.
- Almonds
- Add richness, moisture and nutty flavor to the crumb.
The step that matters
Beating the butter to a cream with the rose-water. Beating softened butter until smooth and fluffy traps air in the fat, which lifts the batter during baking. If the butter is too cold or under-beaten, the batter stays dense and the cake rises less evenly.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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